Kids

Create

We combine artist and quilter with amazing results. Appearing first is Ana Buzzalino. She starts out with simple landscapes created with stitch and paint. You’ll learn how to cut and sew shallow curves without marking or pinning and then move on to the design, quilting and finally, painting of your landscape. Next is Cheryl Sleboda and simple cartooning for quilters. This is a demonstration on how to draw a cartoon face – even if you have no drawing skills, and then how to turn the fusible pieces into a quilt. We close with Judy Coates Perez and how to paint gradations on fabric with textile paints.

At Istanbul’s Spice Market, persimmons are split open, their insides resembling melting rubies. Brown-gold paprika is carefully molded into the shape of a pyramid. Cinnamon, cumin, ginger, and cardamom infuse the air with the fragrance of the East. From haggis in Scotland to soba and tea in Japan, from asada in Argentina to bibimbap in Korea, food and drink help illustrate the culture of a place and its people.

It’s Valentine’s Day and you are so in love! Lifestyle experts Katie Brown, Martha Stewart, Julia Child and Christine Pirello will show you how to take your romance to the next level! With this team of ladies in your corner, February 14th will be an unforgettable day for you and your sweetie.

Mary Ann recalls her Sicilian ancestry to create Impanata, Baked Pasta Casserole, Sicilian Style. Mary Ann starts with authentic, "O"-shaped Anneletti pasta as the star attraction of this complex production, to which she adds Pork Ragu, Peas and tomato sauce blended together in a creamy rich béchamel sauce and baked until the table is set and guests are invited to enjoy her Sicilian treat. Mangia tutti!

Chef Patrick O’Connell is the winner of every major food award and is considered America’s greatest chef. His secret? A bit of whimsy, and impeccable ingredients gathered from the countryside that surrounds his famous Inn at Little Washington. Apples from neighboring Sunnyside Organic Farms meet flames in the kitchen of Chef O’Connell—and chef and farmer make a bid for the comeback of the long-forgotten rutabaga.
Recipes: Flaming Apple Tart; Apple-Rutabaga Soup

Many people love eating duck confit with its super succulent texture and flavor, but never tried to make it. Chef Keller shows us how to make it step-by-step at home and then uses the meat to create a beautiful terrine.

Like an Italian with a bowl of spaghetti or tortellini, nothing satisfies a Korean more than eating a bowl of noodles or dumplings. In Korea, slurping is not only permitted, it is considered a compliment to the cook. This episode features a restaurant in Seoul known for its nenngymyun, an unusual dish of elastic buckwheat noodles served with ice-cold beef broth. Marja also visits a spot known for the best kalgooksu, or hand-cut noodles, and another beloved restaurant famous for its hefty portions of mandoo (dumplings). At home in New York, Marja prepares jajangmyeon her favorite comfort food of chewy noodles with savory black bean sauce. Both Marja and Jean-Georges interpret refreshingly cold noodle soups and Jean-Georges puts his spin on chapchae, the popular Korean noodle and vegetable stir-fry. Let the slurping begin.

With Superbowl Sunday coming up, you’d better plan a giant “snack attack” for your fellow sports fans. Whether its pizza, burgers, chicken or wings that are your favorites; Steven Raichlen, John Shields and Katie Brown will provide inspiration for a fun-filled afternoon with friends and family. Katie Brown will show you the secret for throwing a victorious sports night party and then learn the art of the tailgate with Steven Raichlen and John Shields. We may not know who will win the big game, but we do know that your menu will be filled with tasty treats!